CN105385537A - Osmanthus fragrans nutrition rice wine - Google Patents
Osmanthus fragrans nutrition rice wine Download PDFInfo
- Publication number
- CN105385537A CN105385537A CN201511000609.XA CN201511000609A CN105385537A CN 105385537 A CN105385537 A CN 105385537A CN 201511000609 A CN201511000609 A CN 201511000609A CN 105385537 A CN105385537 A CN 105385537A
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- Prior art keywords
- sweet osmanthus
- rice wine
- subsequent use
- osmanthus fragrans
- nutritional
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- Natural Medicines & Medicinal Plants (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to osmanthus fragrans nutrition rice wine which is prepared from, by mass, 100 parts of purple sweet potatoes, 20-30 parts of black rice, 5-10 parts of osmanthus fragrans and 0.1-0.6 part of wine yeast. The osmanthus fragrans nutrition rice wine is prepared through the steps that the purple sweet potatoes and black rice are steamed, the osmanthus fragrans is cooked, the steamed purple sweet potatoes and black rice are mixed with the cooked osmanthus fragrans, and then the wine yeast is added. The prepared osmanthus fragrans nutrition rice wine is rich in abundant vitamins, mineral substances and various essential elements of a human body and has the effects of maintaining beauty, keeping young, tonifying Qi, nourishing the blood, strengthening the spleen, warming the liver, enriching Yin, nourishing the kidney, improving the body immunity and the like.
Description
Technical field
The invention belongs to rice wine processing technology of preparing field, particularly relate to a kind of sweet osmanthus nutritional rice wine and production method thereof.
Background technology
Rice wine is also known as fermented glutinour rice, and main raw material is glutinous rice, also can be the raw material such as scented rice, black rice, standby through fermentation.The loose soup of rice is clear, and honey is aromatic strongly fragrant, and entrance is sweet, containing the abundant nutritive ingredient such as multivitamin, glucose, amino acid, can whet the appetite after drink and refresh oneself, and have lively atmosphere to nourish blood, the function of enriching yin and nourishing kidney, puerpera and gynecologic menstrual are eaten more, especially helpful, are old young all suitable nutrient excellent products.
Black rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, strengthens the spleen and stomach, benefiting QI for activating blood circulation, and the curative effect such as nourish the liver to improve visual acuity.Often edible black rice, be conducive to that control is dizzy, dizzy, anaemia, white hair, eye illness, soreness of the waist and knees, xeropulmonary cough, constipation, dysuria, edema due to deficiency of the kidney, poor appetite, the disease such as weakness of the spleen and the stomach.
Purple potato is rich in selenium element and anthocyanidin.Anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, VITAMIN, mineral substance.Meanwhile, containing rich in protein in purple potato, 18 kinds easily by amino acid, 8 kinds of VITAMIN such as vitamins C, B, A and more than the 10 kind of natural mineral prime element such as phosphorus, iron of human consumption and absorption.Wherein iron and selenium content enrich.
Sweet osmanthus is a kind of crude drug.Sweet osmanthus taste warm in nature is pungent, there is stomach invigorating, reduce phlegm, promote the production of body fluid, loose phlegm, flat liver effect, can control the many coughs of phlegm, intestines wind bloody flux, toothache halitosis, poor appetite, through closing stomachache.
Current rice wine way adopts glutinous rice as raw material mostly, along with people's nutrition consciousness constantly promotes, needs a greater variety of rice wine could meet different taste and takes care of health and the demand of nutrition.
Summary of the invention
The present invention seeks to for the problems referred to above, a kind of sweet osmanthus nutritional rice wine and preparation method thereof is provided.
The present invention is achieved through the following technical solutions:
Sweet osmanthus nutritional rice wine, is made up of following raw material:
Purple potato 100 parts, black rice 20-30 part, sweet osmanthus 5-10 part, distiller's yeast 0.1-0.6 part.
The present invention is prepared by the following method:
1) choose fresh undamaged purple potato, carry out cleaning, drain, stripping and slicing, boiling 20-30min in steamer, smashs to pieces for subsequent use after cooling;
2), after black rice soaks 48h, be placed in boiling 25-30min in steamer, cool for subsequent use;
3) by sweet osmanthus boiling water 10-15min, cooling is drained for subsequent use;
4) purple for above-mentioned steps potato, black rice, sweet osmanthus and distiller's yeast are mixed, sealing and fermenting, leavening temperature is: 25-35 DEG C, and fermentation time is 48-96h;
5) sweet osmanthus nutritional rice wine carries out pasteurize, and packaging, obtains sweet osmanthus nutritional rice wine.
The present invention has the following advantages:
Raw material all adopts pure natural food materials to make, and not containing any additive, use purple potato and black rice to be fermentation major ingredient, nutritive substance enriches; Sweet osmanthus not only has abundant nutrition, can increase the fragrance of rice wine simultaneously.Sweet osmanthus nutritional rice wine is applicable to most people, is especially applicable to women and the elderly.
Embodiment
Embodiment 1:
Raw material is by following parts by weight:
Purple potato 100 parts, black rice 20 parts, sweet osmanthus 5 parts, 0.3 part, distiller's yeast.
Preparation process:
1) choose fresh undamaged purple potato, carry out cleaning, drain, stripping and slicing, boiling 20-30min in steamer, smashs to pieces for subsequent use after cooling;
2), after black rice soaks 48h, be placed in boiling 25-30min in steamer, cool for subsequent use;
3) by sweet osmanthus boiling water 10-15min, cooling is drained for subsequent use;
4) purple for above-mentioned steps potato, black rice, sweet osmanthus and distiller's yeast are mixed, sealing and fermenting, leavening temperature is: 26 DEG C, and fermentation time is 72h;
5) sweet osmanthus nutritional rice wine carries out pasteurize, and packaging, obtains sweet osmanthus nutritional rice wine.
Embodiment 2:
Raw material is by following parts by weight:
Purple potato 100 parts, black rice 25 parts, sweet osmanthus 7 parts, 0.4 part, distiller's yeast.
Preparation process:
1) choose fresh undamaged purple potato, carry out cleaning, drain, stripping and slicing, boiling 20-30min in steamer, smashs to pieces for subsequent use after cooling;
2), after black rice soaks 48h, be placed in boiling 25-30min in steamer, cool for subsequent use;
3) by sweet osmanthus boiling water 10-15min, cooling is drained for subsequent use;
4) purple for above-mentioned steps potato, black rice, sweet osmanthus and distiller's yeast are mixed, sealing and fermenting, leavening temperature is: 30 DEG C, and fermentation time is 60h;
5) sweet osmanthus nutritional rice wine carries out pasteurize, and packaging, obtains sweet osmanthus nutritional rice wine.
Embodiment 3:
Raw material is by following parts by weight:
Purple potato 100 parts, black rice 30 parts, sweet osmanthus 10 parts, 0.5 part, distiller's yeast.
Preparation process:
1) choose fresh undamaged purple potato, carry out cleaning, drain, stripping and slicing, boiling 20-30min in steamer, smashs to pieces for subsequent use after cooling;
2), after black rice soaks 48h, be placed in boiling 25-30min in steamer, cool for subsequent use;
3) by sweet osmanthus boiling water 10-15min, cooling is drained for subsequent use;
4) purple for above-mentioned steps potato, black rice, sweet osmanthus and distiller's yeast are mixed, sealing and fermenting, leavening temperature is: 35 DEG C, and fermentation time is 48h;
5) sweet osmanthus nutritional rice wine carries out pasteurize, and packaging, obtains sweet osmanthus nutritional rice wine.
Claims (3)
1. sweet osmanthus nutritional rice wine, is characterized in that, described sweet osmanthus nutritional rice wine is made up of following mass parts raw material: purple potato 100 parts, black rice 20-30 part, sweet osmanthus 5-10 part, distiller's yeast 0.1-0.6 part.
2. sweet osmanthus nutritional rice wine according to claim 1, is characterized in that, gathers during described sweet osmanthus fall flowering, and the removal afterwash fickle in love of sweet osmanthus, dry in the shade, pick decon, airtight storage is for subsequent use.
3. the preparation method of sweet osmanthus nutritional rice wine according to claim 1, is characterized in that, comprise the following steps:
1) choose fresh undamaged purple potato, carry out cleaning, drain, stripping and slicing, boiling 20-30min in steamer, smashs to pieces for subsequent use after cooling;
2), after black rice soaks 48h, be placed in boiling 25-30min in steamer, cool for subsequent use;
3) by sweet osmanthus boiling water 10-15min, cooling is drained for subsequent use;
4) purple for above-mentioned steps potato, black rice, sweet osmanthus and distiller's yeast are mixed, sealing and fermenting, leavening temperature is: 25-35 DEG C, and fermentation time is 48-96h;
5) sweet osmanthus nutritional rice wine carries out pasteurize, and packaging, obtains sweet osmanthus nutritional rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000609.XA CN105385537A (en) | 2015-12-25 | 2015-12-25 | Osmanthus fragrans nutrition rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000609.XA CN105385537A (en) | 2015-12-25 | 2015-12-25 | Osmanthus fragrans nutrition rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105385537A true CN105385537A (en) | 2016-03-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511000609.XA Pending CN105385537A (en) | 2015-12-25 | 2015-12-25 | Osmanthus fragrans nutrition rice wine |
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| Country | Link |
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| CN (1) | CN105385537A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105586214A (en) * | 2016-03-16 | 2016-05-18 | 云南农业大学 | Purple rice-purple sweet potato sweet baijiu and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101063071A (en) * | 2007-05-30 | 2007-10-31 | 纪荣起 | Purple sweet potato rice wine and production method thereof |
| CN102676346A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Sweet-scented osmanthus rice wine and making method thereof |
| CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
| CN103642651A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Brewing method of osmanthus flower wine |
| CN105176747A (en) * | 2015-10-20 | 2015-12-23 | 湖北米婆婆生物科技股份有限公司 | Novel brewing process for sweet osmanthus rice wine |
-
2015
- 2015-12-25 CN CN201511000609.XA patent/CN105385537A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101063071A (en) * | 2007-05-30 | 2007-10-31 | 纪荣起 | Purple sweet potato rice wine and production method thereof |
| CN102676346A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Sweet-scented osmanthus rice wine and making method thereof |
| CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
| CN103642651A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Brewing method of osmanthus flower wine |
| CN105176747A (en) * | 2015-10-20 | 2015-12-23 | 湖北米婆婆生物科技股份有限公司 | Novel brewing process for sweet osmanthus rice wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105586214A (en) * | 2016-03-16 | 2016-05-18 | 云南农业大学 | Purple rice-purple sweet potato sweet baijiu and preparation method thereof |
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Application publication date: 20160309 |